Cherry Balsamic Sauce

  • Jump to Recipe
  • If you love a good balsamic glaze, you are going to go gaga over this cherry balsamic sauce!

    spoon with cherry balsamic sauce

    Cherries in my Sauce?

    Yep, cherries in your sauce. We were visiting the beach this summer and sought out some dry packed scallops at a local seafood joint. They also has local sauces. It reminded me of my blueberry balsamic, just with cherries.

    I picked up a jar of onion jam and cherry balsamic sauce to pair with the scallops and headed on my merry way.

    cherry balsamic sauce in a white saucepan

    But long after the bottle was emptied I kept obsessing. I love balsamic glaze and I love cherries. The chunky sauce was a match made in my own personal flavor heaven.

    I needed more.

    Simple Sauce

    My initial inclination was to just add cherries to my already awesome balsamic sauce, but I did a quick rudimentary search on Google first to see what others were up to.

    overhead of cherry balsamic sauce

    I was actually kind of shocked to see what was being added. Bold flavors like Dijon mustard and oregano. Didn’t sweet cherries and tart vinegar have enough of a flavor profile to give your tongue a nice zing? One would think…

    So I went back to the original plan. Cherries + basic sauce recipe.


    This happened to fall during fresh cherry season. A time of the year when I need a line item budget just to cover the cost of my pound-per-day cherry addiction.

    bowl of fresh cherries

    I like bing cherries, but you can also use tart cherries if you prefer.

    I do highly suggest using a pitter to save time. This is one of those gadgets I thought was a waste until I actually had one and now can’t think of doing without.

    pouring balsamic vinegar into a saucepan

    Fresh Cherries vs Frozen Cherries

    If your cherry balsamic sauce making doesn’t happen to fall in the short window of cherry season, feel free to use frozen cherries.

    Thaw first and then drain well. Any excess water could result in extra time simmering in order to get the signature syrupy sauce.

    To Blend, Or Not To Blend

    Some people are really opposed to a chunky sauce. Doesn’t bother me- in fact, I like it when it has a little volume and substance.

    Because of this, I chop my cherries well and then the simmering does its thing and I am all good.

    But if you need a smoother sauce, feel free to give it a few quick blitzes with an immersion blender or run it through a fine mesh sieve.

    How to Make Cherry Balsamic Sauce

    First, you’ll need your basic ingredients.

    ingredients for balsamic cherry sauce
    • Balsamic Vinegar– Don’t waste your money on the good, aged stuff for this recipe. Stick with the cheapest you can find.
    • Sugar– While you could wait a long time for the whole sauce to caramelize and get sweet on its own, adding sugar speeds the process along.
    • Water– Adding water gives the vinegar and the cherries time to cook and break down without burning.
    • Cherries– As discussed above, use tart or sweet, fresh or frozen. Your call!
    • Salt– I like a coarse salt because it is less salty. You’ll need just enough to bring the sweet and savory into balance. If you plan to further salt the dish you are topping, then this can be omitted.

    All you need to do is combine ingredients and simmer!

    Ways to Use Cherry Balsamic Sauce

    Now that I’ve sold you on the sauce, you are probably wondering what to use it on. Good questions!

    spooning balsamic sauce onto brussels sprouts

    What can’t you use it on is really the question. So far I’ve used this on:

    And I plan to use it on a lot more! Anything I can think of, really.


    While I like the basic cherry balsamic sauce, you can customize it for specific dishes or just to give it your own twist.

    Here are a few ideas:

    • Fresh herbs– chopped rosemary, thyme or sage
    • Dijon Mustard– just a dab will do the trick
    • Freshly ground pepper– Just a few twists
    • Brown Sugar– to add molasses notes
    cherry balsamic sauce for pinterest

    More homemade sauce recipes:

    Honey Balsamic Vinaigrette
    A close up of Vinaigrette
    Honey Balsamic Vinaigrette is a simple and tasty salad dressing perfect for any occasion and all salads! Make ahead and keep in the refrigerator.
    Balsamic Cocktail Sauce
    balsamic cocktail sauce with srhimp
    A sweet and spicy twist on classic cocktail sauce. Perfect for shrimp and anything else you'd need a zesty dipping sauce for.
    close up of cherry balsamic sauce

    Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!

    how to be a better home cook cover


    Be sure to follow me on social media, so you never miss a post!

    Facebook | Twitter | Youtube 
     Pinterest | Instagram 

    spooning cherry balsamic sauce
    Print Recipe
    4.5 from 16 votes

    Cherry Balsamic Sauce

    With only 4 simple ingredients, this EASY Cherry Balsamic Sauce is perfect for topping chicken, veggies and even vanilla ice cream!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Condiment
    Cuisine: American
    Keyword: balsamic cherry sauce, balsamic galze, balsamic sauce
    Servings: 1 cups
    Calories: 358kcal
    Author: Jessica Formicola



    • In a small saucepan, combine balsamic vinegar, sugar, cherries and water. Bring to a low simmer.
    • Simmer for 20-30 minutes, stirring occasionally to prevent burning.
    • When sauce has reduced, remove from heat and stir in a pinch of coarse Kosher salt. Sauce won’t be the texture of syrup yet- it will still be a little runny, that is normal.
    • Set aside to cool and thicken.
    • When cooled, feel free to use!
    • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!


    For a smooth sauce, use an immersion blender, food processor or drain through a fine mesh sieve.


    Calories: 358kcal | Carbohydrates: 78g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 592mg | Fiber: 3g | Sugar: 68g | Vitamin A: 88IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 2mg
    image of jessica formicola

    You Might Also Like...

    Leave a Reply

    Your email address will not be published.

    Recipe Rating

    What type of comment do you have?


  • Trudy Gray wrote:
    • Jessica Formicola wrote:
  • Toni Dash wrote:
    • Jessica Formicola wrote:
  • Angela wrote:
  • Lizet Bowen wrote:
  • Amanda wrote:
    • Denise Ellingson wrote:
      • Jessica Formicola wrote:
  • Liz wrote: